Morcón Gaditano

Morcón Gaditano comes from Cádiz, a city and port in southwestern Spain. It is the capital of the province of Cádiz, one of eight which make up the autonomous community of Andalusia. The word “gaditano” describes a native of Cádiz city.
Lean pork1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pepper2.0 g1 tsp
Pimentón30 g5 Tbsp
Garlic, diced10 g4 cloves
  1. Cut meat into 25 mm (1”) pieces.
  2. Mix meat with salt and spices for 6-7 minutes.
  3. Stuff into pork large intestine blind cap (caecum) casing. The casing is about 18-25 cm long. The stuffed morcón looks like an oval small rugby ball.
  4. Hold/ferment at 10° C (50° F), 90% humidity, for 8-10 days.
  5. Dry at 12-14° C (53-57° F), 82% humidity, until cured.
Consume raw.

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